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Turkey Burrito

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Marcy Crossman

I've been making this for years, and use whatever I have left over from Thanksgiving dinner. No one cares about the turkey dinner. They make me do the turkey so I will make the burritos. This recipe calls for instant flour, formulated to dissolve easily in liquids, and primarily used as a thickener in gravy recipes. Chicken broth can be used in place of turkey broth.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1501 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. In a large pot, combine turkey, stuffing, mashed potatoes, gravy, broth, and onion. Bring to a boil, and cook until onion is soft. Thicken with flour if needed.
  2. Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture onto a warm tortilla, sprinkle with cheese, and roll into a burrito. Repeat with remaining ingredients.
  3. Spread more cheese on top and add another spoonful of the turkey mixture over the cheese. Garnish with jalapeno slices, sprinkle with jalapeno juice, and season with salt, pepper, and parsley. Serve hot.
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Reviews

CDAMOM2
16
10/31/2003

My son is a picky eater and he loves these. :) Thank you for submitting it :)

NainInCandia
10
8/2/2006

I did not follow the recipe to a tee. Less broth and fresh jalapenos. Let it cook in the slow cooker. Better than the usual leftover menu. My family really enjoyed these. Thanks for a unique idea!

salsberg
6
6/30/2009

I printed this recipe out in 2004. Came back in to get another copy for my sister and wow! What happened to the ingredients?? The original only had 3 1/2 or 4 cups of broth and the stuffing, potatoes, gravy all changed amounts. Not good.